Category

Key facts

Ingredients

½ tsp toasted cumin seeds, ground in a pestle & mortar with a good pinch of salt

2 tbsp rapeseed or olive oil

100g tahini paste

Juice of 1 lemon, more to taste

150ml milk or plain yogurt

2 tbsp grated carrot

1-2 garlic cloves, crushed

1 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped

¼ tsp cayenne pepper

2 tbsp fresh white breadcrumbs

Salt & pepper

Method

Preheat oven to 180°C/Gas 4. Put the cauliflower in a baking dish. Toss with the cumin and oil. Bake for about 25-30 minutes, until just tender.

Keep an eye on them, cover with foil if necessary, toss them once or twice during cooking to stop them over-browning.

To make the dip, whisk the tahini and lemon juice in a bowl. Gradually stir in the milk or yoghurt. Stir in the rest of the ingredients. Season. Add more lemon juice to taste. Serve the cauliflower warm, with the dip.